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Lunch recipes - 2017 recipes

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($13)

  • 2 cups chopped, cooked chicken
  • 16 oz jar of chunky salsa
  • 16 oz tomato sauce
  • 1/2 cup water
  • 2 cups shredded Mexican blend cheese
  • 6oz pkg French Fried Onions
  • 1 box favorite pasta
4.6/5 (13 Votes)

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Directions 1. Preheat oven to 375º F and spray a baking sheet with non-stick spray

  • Low-Sugar Orange Chicken
  • (Serves 4)
  • Ingredients
  • 1 pound boneless, skinless chicken breasts, 2-inch pieces
  • 1 cup orange juice
  • 2 teaspoons orange zest
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoon all-natural honey
  • 1 1/2 tablespoon low-sugar orange marmalade
  • 1-3 teaspoons red pepper flakes
  • 1/4 cup low-sodium chicken broth
  • 1 egg, beaten
  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • salt and pepper, to taste
4.7/5 (23 Votes)

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Combine Mayo with seasonings

  • 2 cups cooked chicken chopped into bite size pieces
  • 1 cup grapes split
  • 3/4 cashews
  • 1/2 chopped green onions
  • 1/2 cup chopped peeled apples Soaked in 1 tsp lemon juice
  • 1/2 cup chopped celery
  • 1 cup mayo
  • 1 tsp sugar
  • 1/8 tsp salt
  • 1/8 tsp pepper
4.7/5 (21 Votes)

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In a large stockpot over medium heat, sauté onions in oil until tender

  • 2 onions, chopped
  • 1 T. olive oil
  • 6 c. chicken broth
  • 6 15-1/2 oz. cans Great Northern beans, drained and rinsed
  • 3 5-oz. cans chicken, drained
  • 2 4-oz. cans diced green chiles
  • 2 t. ground cumin
  • 1 t. garlic powder
  • 1-1/2 t. dried oregano
  • 1/4 t. white pepper
  • 12-oz. container sour cream
  • 3 c. shredded Monterey Jack cheese
4.8/5 (12 Votes)

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Preheat oven to 425F. Line roasting pan with foil leaving 2-inch overhang, for easy clean up

  • 1/2 cup peach preserves
  • 1/4 cup Bourbon
  • 1 Tbs. apple cider vinegar
  • 4 bone-in chicken breasts, about 3 lbs.
  • 1 tsp. paprika
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. garlic powder
  • 1/8 tsp. cayenne
4.5/5 (32 Votes)

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A romantic winning chicken and rice dinner for two

  • 1 1/4 cups low-sodium chicken broth
  • 1/2 cup long-grain white rice
  • Salt and pepper, to taste
  • 4 (5 to 7-ounce) bone in chicken thighs, trimmed
  • 1 teaspoon vegetable oil
  • 1 small onion, chopped fine
  • 2 garlic cloves, minced
  • 3/4 teaspoon fresh thyme, minced
  • 1/4 cup dry white wine
  • 2 tablespoons fresh parsley, chopped
4.7/5 (20 Votes)

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"Step aside pork. Share the road, beef

  • Dry Rub:
  • 1/4 cup light brown sugar
  • 1/4 cup paprika
  • 1-1/2 tsp ground black pepper
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground mustard
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • Barbecue Sauce:
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 Tbsp yellow mustard
  • 2 Tbsp molasses
  • 1/2 Tbsp Worcestershire sauce
  • 1/8 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • Chicken:
  • 4-1/2 lb chicken
  • String, for trussing
  • 1/4 cup reserved dry rub
4.4/5 (33 Votes)

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Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes

  • 1 lb chicken tenders (not coated or cooked)
  • 1 lb fresh or frozen broccoli florets
  • 1 lb dried udon (thick wheat noodles)
  • 1/2 cup premium oyster sauce (preferably Lee Kum Kee)
  • 2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
  • 1 tablespoon Asian sesame oil
  • 2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
  • 1/2 cup chopped scallions (from 1 bunch)
  • 2 teaspoons roasted sesame seeds (optional)
4.5/5 (32 Votes)

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Toss the chicken in the 1/4 cup of cornstarch

  • 2 pounds boneless skinless chicken thighs with skin on, cut into 1-inch chunks
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 2 large yellow onions, chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 4 teaspoons curry powder (I use S&B)
  • 2 teaspoons kosher salt
  • 3 carrots, cut into chunks
  • 2 large potatoes (Russet or Yukon Gold), cut into chunks
  • 2 tablespoons tomato paste
  • 2 tablespoons apricot jam
  • 1 tablespoon rice wine vinegar
  • 2 cups vegetable stock
  • 3 cups water
  • 1 teaspoon honey, if needed
  • 1 tablespoon cornstarch
  • Hot steamed Japanese rice, for serving
4.6/5 (21 Votes)

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Mix soup base with water according to directions on package in large pot

  • 3 quarts water
  • Chicken soup base mix
  • 2-3 T. butter
  • 3 T. dried parsley or 1/3 C. fresh parsley
  • 1 medium onion, chopped
  • 6 cloves garlic, chopped
  • 1 medium boneless/skinless chicken breast or 4 b/s chicken thighs
  • 2/3 C. rice
  • 2 eggs, lightly beaten
  • 3 lemons, juiced
  • Salt & pepper to taste
  • 2/3 C. milk, 3 T. corn starch (optional)
4.5/5 (33 Votes)

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Published: May 13, 2013 Source: Six Sister's Stuff

  • Ingredients
  • 1 1/2 cups apricot preserves
  • 1 cup Russian dressing (I used Wishbone brand)
  • 1 envelope dry onion soup mix
  • 6 chicken breasts
4.4/5 (34 Votes)

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1. Arrange broccoli and chicken in 1

  • 3 cups (750 mL) hot cooked broccoli florets (or 1 pkg frozen spears, cooked & drained, about 10 oz)
  • 2 cups (500 mL) cubed, cooked, skinless chicken breast
  • 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Broccoli Soup (or broccoli cheese soup)
  • 1/3 cup (75 mL) 1% milk
  • 1/2 cup (125 mL) shredded light Cheddar cheese
  • 2 tbsp (30 mL) dry bread crumbs
  • 1 tbsp (30ml) butter or margarine, melted
4.5/5 (33 Votes)

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